Place the entire Biscoff cookie pack (minus 4 that you will need later) in a mini-chopper. Pulse until you get fine crumbs. You can use a tablespoon of the cookie crumbs later to decorate your cheesecake.

Add the butter to the bowl with the rest of the crumbs. Mix until the crumbs look like wet sand.

Place the crumbs in a springform cake pan lined with baking paper that measures 23cm (9inches).

To create a smooth base for your cheesecake, press down on your fingers. While you make the cheesecake filling, chill in the freezer.

Place the double cream into a bowl, preferably a chilled metal bowl. Whisk on medium speed until you get peaks. To avoid whipping too much cream, keep an eye on it. While you prepare the filling, chill the cream in the refrigerator.

Make the cheesecake filling

In a bowl, combine the cookie spread, mascarpone, vanilla extract, icing sugar and salt. Mix the ingredients together using a stand mixer or a hand mixer at low-medium speed. Continue beating until well combined. Use a spatula or a hand mixer to scrape the bowl's bottom and sides. Then, beat the mixer briefly again.

Use a spatula or a whisk to fold the whipped cream in the cheesecake filling. The texture should be still thick and fluffy, but not runny.

Place the filled tin on top of the chilled base. Level it with a spatula. Tap the tin on the counter gently to allow the filling to settle. Put in the refrigerator overnight.

To loosen the cheesecake, use a hot knife to run around the edges of your tin. Then gently take out the cake ring. I use a cake lifter for this. The cheesecake should be frozen for at least 30 minutes.

The remaining Biscoff spread can be heated in the microwave for about 30-40 seconds. Stir until smooth.

Remove cheesecake from the freezer. Spread the Biscoff evenly over the cheesecake, spreading it out quickly with an offset spatula. Set in the refrigerator to set.

Pipe the cream around the edges of the cheesecake. Decorate the cheesecake with the Lotus Biscoff crumbs, cookies and reserved Lotus Biscoff cookies.

The cheesecake should be kept chilled until you are ready to serve it. Use a hot knife to slice the cheesecake.